Go Back
+ servings
Print Recipe
5 from 2 votes

Stacked Red Enchiladas

Growing up with my grandmother’s cooking and tasty Northern Mexico home-style stacked enchiladas instead of stuffed and rolled like in other parts of the country, Las Palmas and I are happy to share this classic yet “unique” enchilada dish with you through this short how-to video. Without missing a beat of delicious and authentic old-world flavor, these enchiladas are very easy to make with the help of Las Palmas.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 490kcal

Ingredients

  • 1 28-ounce can Las Palmas enchilada sauce
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic
  • Salt to taste
  • 1 8-ounce can tomato sauce optional
  • 1 tablespoon olive oil
  • ½ cup canola oil for frying tortillas
  • 24 to 32 corn tortillas preferably white corn
  • 1 pound shredded store-bought rotisserie chicken optional
  • cups shredded Colby cheese
  • 1 medium white onion finely chopped

Instructions

Make Enchilada Sauce:

  • Fill blender with enchilada sauce, flour, and garlic. Blend until smooth.
  • Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
  • In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.

Assemble enchiladas:

  • Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
  • Layer a chile-coated tortilla with some shredded chicken (optional), shredded cheese, and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas.
  • Continue to make stacks of tortillas until all ingredients are used.

Notes

Top your stack with grated cheese, onions and cilantro. 

Nutrition

Calories: 490kcal | Carbohydrates: 47g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 1243mg | Potassium: 360mg | Fiber: 7g | Sugar: 8g | Vitamin A: 931IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg